"There was a big brown bean pot standing on a little side table. It was steaming and rich with molasses, and had been simmering in the oven all the afternoon and now was sending out most delicious fragrance. There were big thin pink slices of cold ham, delicious fried potatoes with a tang of onion in them, puffy hot raised biscuit, baked apples with the thickest richest cream imaginable and squares of golden sponge cake for dessert.
The side porch was wide and spacious and turned a corner of the house, so that the space allotted to the table was large enough for a room. The outlook was over meadows to the mountains . . ."
--Grace Livingston Hill, Beauty for Ashes
Baked Beans (America's Cook Book, 1940)
1 qt. navy beans
1/2 lb. fat salt pork
2 t. salt
1 T. brown sugar
1/4 c. dark molasses
1/2 t. dry mustard
1/2 t. Worcesersthire sauce
Wash and soak beans in cold water overnight; drain, cover with fresh water and cook slowly until skins break. To test: take a few beans on tip of spoon and blow on them gently; if skins break and curl back, they are sufficiently cooked. Turn beans into bean pot. Pour boiling water over pork, scrape rind until white, score in 1/2-inch strips and press into top of beans, leaving only rind exposed. Mix salt, brown sugar, molasses, mustard, and Worcestershire sauce; add 1 cup boiling water and pour over beans. Add additional water to cover beans, if necessary. Cover and bake in slow oven for 6 to 8 hours, adding additional water to keep beans just covered; uncover last half hour to brown pork and beans. One small onion may be placed in bottom of bean pot.